I have cooked very limited Srilankan dishes so far. The main ingredient for all of these dishes is coconut milk. I am not sure if most of their dishes use coconut milk or it was just a coincidence. But whatever I tried so far were big hits. So when I got this recipe in a Kannada weekly, I tried it immediately.
I keep at least 2-3 coconut milk cans all the time in my pantry. I used to make this coconut milk from frozen/fresh coconut before, but I feel the ready made cans can be very handy when I am busy. This dish turned out to be great. I gave it in my husband’s lunch box along with chapathis. It was a filling and very tasty lunch.
14-15 baby potatoes
1 tea spn chopped/grated garlic
15-16 shallots (tiny onions)
5-6 red chilies
1/2 tea spn fenugreek seeds
3/4 tea spn chili powder
A pinch turmeric
1 and 1/2 cups coconut milk
1/4 tea spn tamarind extract or 2-3 pieces of normal tamarind
Heat oil and fry garlic, onion (whole if they are small, cut into big pieces if they are big). Fry till onions turn slightly brownish.
Add fenugreek seeds and fry for sometime. Add chili powder, turmeric and peeled baby potatoes(if potatoes are big, cut them into two).
Pour in coconut milk, red chilies, salt and tamarind extract/pulp. Close and cook till potatoes are done.
Serve hot with rotis/chapathis.
Serves : 2-3
Preparation time : 20mins